Bangali Khichadi

Ingredients :

1 Cup rice (washed and soaked for 30 minutes).

1 Cup masoor dal (washed and soaked for 30 minutes).

1 tbsp Channa dal (washed and soaked for 30 minutes).

1 Bay leaf.

3 Green cardamoms.

1" Stick cinnamon.

3 Cloves.

1/2 tsp Cumin seeds.

10-12 Tiny onions, peeled.

10-12 Baby potatoes, washed clean.

1/2 Cup peas, shelled.1 Carrot, diced.

1 tsp Ginger, grated.

1 tsp Garlic, grated.

3-4 Green chilies, finely chopped.

1/2 tsp Turmeric powder.

1/2 tsp Garam masala powder.

Salt to taste.

5 Cups water.

4 tbsp Ghee.

Chopped coriander leaves, for garnish.

Curd and chutney, to serve.

Method Of Preparation :

Drain dals and rice in a colander and keep aside.

Semi crush spices (cardamom, cinnamon and cloves).

Heat 3 tbsp ghee in a large heavy skillet.

Add cumin seeds, bayleaf and crushed spices.

Add ginger, garlic and chilies. Stir-fry for a moment.

Add onions and potatoes (with skin). Stir-fry for 2 minutes.

Add carrot, peas, turmeric, garam masala and salt.

Add dals and rice. Gently stir-fry for 1 minute.

Add water.

Stir, bring to a boil, cover and simmer till done.

When done, pour remaining ghee and sprinkle coriander leaves.

Serve piping hot, with curd and chutney.

Bangla Khichdi is ready.

Masala Dhosa Recipe

Ingredients :

2 1/2 Cups long grain rice.

1 Cup urad dal whole.

2 1/2 Cups converted rice.1 tsp Methi seeds.Salt to taste.For Masala.

3 Boiled potatoes.

1 Onion.

2 Chillies.

1 tsp Tumeric.

1 tsp Besan.

Chana dal.

Mustard seeds.

Salt to taste.

Method Of Preparation :

Soak urad dal and long grain rice for one hour and 6 hours respectively.
Grind them with methi seeds to make fine paste.
Add salt and set the mixture aside for fermentation for a day.
Saute onions, seeds and chilli in a pan with oil.
Add peeled potatoes, tumeric and salt.
Cook it for a few minutes.
Mix besan with water and add it to the mixture.
Cook this mixture for a couple of minutes.
Garnish with chopped coriander.
Pour ladleful of the batter on a non-stick pan and give it a round shape.
Drop little oil around it and turn over when bubbling appears.
Fill in the center of dosa with a spoonful of masala and fold it.
Masala dosa is ready. Serve it with Sambhar or Chutney.

Aaloo Ki Tikki Recipe

Ingredients :

4 Cups boiled potatoes.
1 Cup boiled beans (chopped).
2 Onions (chopped).
4 tbsp Raisins.
2 tsp Garam masala.
2 tsp Cumin powder.
1 tsp Turmeric powder.
4 tbsp coriander leaves (chopped).
Green chillies (chopped).
1 tsp red pepper.
Salt/Rock Salt as per taste.

Method Of Preparation :

Mix chopped onions, beans, green chillies and raisins.
Add cumin powder, turmeric powder, coriander leaves and salt. (If you want to use this recipe on Vrat then add Rock salt)
Mix it well.
Filling for tikki is ready.
Mash the boiled potatoes.
Add garam masala, red pepper and salt.
Mix it to prepare dough.
Make small balls from the dough and flatten it.
Now put one tbsp of the filling on the flattened ball.
Close it with another potato ball and flatten it.
Heat the oil.
Fry these flattened balls till they turn brown.
Serve it with curd and green chutney.

Easy White Gravy

Ingredients:

4 tbsp.
butter4 tbsp.
flour.
Salt.
Pepper2 .
1/2 c. milk.

Method Of Preparation :

Melt butter in saucepan over low heat.
Blend in flour, salt and pepper; cook until smooth and bubbly.
Stir in milk.
Heat to boiling on medium heat, stirring constantly.
Stir and boil 1 minute. Makes enough gravy for 1 can biscuits.

Malai Kofata

Ingredients:

For The Kofta:

1 1/2 lb. potatoes.
2 heaped tbsp each of crumbled paneer,khoya and thick malai(You can substitute this with baked ricotta cheese and heavy cream).
4-5 cashewnuts chopped.
1 tbsp raisins.
2-3 finely chopped green chillies.
1/4 tsp sugar.
1 tsp coriander powder.
1 tsp cumin powder.
1 tsp red-chilli powder.
1/2 tsp cardammom powder.
Salt To Taste.
3 tbsp cooking oil/ghee(clarified butter).
Oil for frying the koftas.

For the gravy:

2 medium onions,chopped.
3 flakes garlic,crushed.
1 inch ginger,crushed.
3 large tomatoes,pureed.
1 tsp red-chilli powder.
1/2 tsp garam masala powder.
1/2 tsp dhania(corainder) powder.
1/2 tsp cumin powder.
2 tsp powdered poppy seeds.
1/2 tsp sugar.
1 tbsp ground peanuts/cashewnuts.

Method Of Preparation :

Boil the potatoes till tender.
Peel, mash and add salt to taste.
Keep aside.
Mix all the other ingredients for the kofta into a paste.
Make rounds of the potato dough and place a little of the prepared mixture in the center of each round.
Seal the edges and shape into stuffed rounds. Deep fry each kofta till golden brown. Drain and keep aside.
Blend together the onions, ginger, garlic and the poppy seeds and fry in 3 tbsp of oil till brown and the oil begins to seperate.
Add the pureed tomatoes and the masala powders.
Add the sugar and the ground peanuts.
The gravy will begin to thicken.
You can also add some malai to thicken it some more.
Mix in some water if necessary.
When the gravy comes to a boil, add the koftas.
Heat through and serve the malai kofta.

Punjabi Samosa

Ingredients :

Samosa Crust :

Maida 2 cups.
Warm Oil 1/2 cup.
Ajwain 1/2 tsp.
Warm Water if required to knead.
Salt to taste.
Oil to deep fry.

Samosa Filling :

Oil 3 tbsp.
Ginger & Garlic paste 1 tbsp.
Peas 1 cup.
Potatoes 2 medium.
Coriander powder 1 tbsp.
Jeera powder 1 tsp.
Mustard 1 tsp.
Turmeric 1/2 tsp.
Fennel seeds 1 tbsp.
Salt to taste.

Method Of Preparation :

Samosa filling:

First take oil in a kadai or a big pan and put mustad seed after it splutter add peas and fry for sometime then add ginger garlic paste, turmeric and fry again for 2 seconds then add all the above listed powder and the the potatoes and fry very nicely till it becomes dry.
At last add coriander leaves for the flavour.

Samosa Crust :

Take maida mix salt, ajwain and warm oil together and make a dough, then just wet your hand with warm water to make the dough soft.

Making Punjabi samosa :

Take a big ball of the dough and roll it very thickly.
Then cut it into half and put the above filling into it and close it with the help of water.
Repeat the same thing with the other half also.
Then heat oil in a kadai to fry the samosa remember that you should fry the samosa in a low flame.
Then enjoy it with any Garlic or simple Green Chutney.

Mutter Paneer Recipe

Ingredients :

14 ounces paneer cut into chunks (homemade — use included recipe or Nanak brand). 

15 cashew nuts soaked in water for one hour.

1/4 cup vegetable oil. 

1 medium onion chopped fine. 

1 tablespoon garlic/ginger paste or 3 garlic cloves, mashed. 

1 piece fresh ginger, size of a walnut, minced. 

1 large tomato, chopped. 

1/2 teaspoon ground coriander. 

1/4 teaspoon cumin. 

1/4 teaspoon red chili powder. 

1/4 teaspoon turmeric. 

1/2 teaspoon garam masala. 

1/4 cup water. 

3 cups fresh shelled green peas or 1 package frozen peas. 

Salt and freshly ground pepper to taste. 

Method Of Preparation :

In a food processor or blender, grind the tomatoes, cashew nuts and dry spices together. 

In a wok or heavy skillet, fry the paneer chunks in hot oil until all sides are golden. 

Remove with slotted spoon and set aside to drain on a paper towel. In remaining oil, saut?hopped onion until it begins to turn brown. Do not scorch. 

Add the garlic/ginger paste and fry for 2 minutes. Then add the tomato-cashew nut-masala mixture and let it fry on medium heat until the oil separates.